Damigao old tradition

Steamed cakes are delicious without getting angry. Speaking of cakes, they are generally the favorite food for women and children. The sweet taste makes people want to stop, and scientific analysis shows that sweets can make people feel happy. I remember reading such a sentence, although life is bitter, it needs a little sweetness occasionally.

Making cakes is more complicated. Generally speaking, for a novice baker, making a good cake still needs more operational experience. The cake I taught you today is simple and nutritious without an oven. This is a steamed cake. It's rice cake, which is a dessert that our whole family loves.

The rice cake is a traditional pasta in China, which has a long history and is mainly steamed from rice flour. Later, after hundreds of years of time and evolution, the current rice cakes have diverse ingredients and ever-changing tastes. This kind of rice cake taught to you today adds osmanthus and milk, and the faint fragrance of osmanthus and milk adds a lot of color to ordinary rice cakes. Mothers with children at home must try. My children especially like this kind of rice cake.

Dishes: osmanthus, coconut oil, milk, steamed rice cake.

Cooking ingredients: milk 120g, coconut oil 25g, salt, 3 eggs, rice flour 150g, sugar, white vinegar and osmanthus fragrans.

Cooking steps:

1. First, melt coconut oil in water, then add milk and salt, and stir with a manual eggbeater until emulsified.

2. Separate the egg yolk from the egg white, then add the egg yolk into the milk and stir well.

3. Sieve rice noodles. After the rice flour is sieved, the finished rice cake tastes more delicate.

4. Keep stirring until the batter is formed.

5. Use electric egg beater to thicken the egg whites.

6. Take out a little beaten protein, add it to the batter and stir it briefly.

7. Then add the mixed batter to the egg white again and continue to stir evenly.

8. Finally, pour the stirred batter into the mold and sprinkle with osmanthus.

9. Put the mold in a steamer, bring it to a boil with high fire, and steam it with low fire for 30 minutes. Remember to cover the mold with a lid.

10, it's time to turn off the fire. Don't boil in a hurry, stew for another 2 minutes, then turn it upside down and take it out after cooling completely.

1. After the egg white is sent, take it out and add it to the batter. After stirring, pour it back into the egg white. This step is very important and cannot be omitted.

2. If the temperature is low, coconut oil is easy to solidify and needs to be heated in water until it melts.

3. Rice flour and sticky rice flour are the same thing. This kind of flour has high viscosity and is very suitable for making big rice cakes.

4. When steaming on the pot, be sure to cover it with a lid or a plate, so that the steamed rice cake tastes delicate and the softness is just right.